Re: Sourdough Starter Testing

QuoteI’m guessing that the disconnect here is each one our interpretations of “experience” and “attention to detail”. To me, somebody could make 300-400 pizzas per day and have experience without paying attention to any the finer details. Another could make very few pizzas, but be very in-tune with the process. The details could be anything from carefully measuring/weighing the ingredients, to keeping track of temperatures, to noticing subtle changes in the dough, etc. This person may notice the details, but not understand them or react to them appropriately.

My interpretation of what you are saying is that the true artisan would notice the change in dough AND know what to do when it happens. If so, I absolutely agree.

You brought up to very dif…